Yummy Egg Tarts

I noticed that seldom got people don't eat eggs hee..
I like eggs but don't like to eat egg tarts.  I remembered I ate my 1st egg tarts when I was about 15 years old (given to me by a friend...and oh...that's soooo long ago!) and I don't quite like the taste because it's cold!  To me eggs should be hot and when it's cold, I felt it's smelly.  Crazy right?

Then as years goes by, there's Portuguese egg tarts and those fluffy crust egg tarts in the market too but still I don't quite like to eat them.

2 Years ago I learned this egg tart from a teacher and it's the best I have eaten so far.  Although the pastry is not those fluffy type but it's very fragrant.  I could eat 6 egg tarts in one go after baking (while it's still warm).  I have baked a couple of times and bring to party and gathering and all the children and adults loved it.

Egg Tarts Ingredients (recipe makes about 30 to 35 tarts):

100ml water + 125g sugar (boil till sugar dissolved and leave to cool) - This is the syrup and need to do first before preparing to do the rest of the steps.

400g Top Flour
20g Milk Powder
20g Custard Powder
(Sieve all the above 3 powders together)

125g Semi Hard Butter
125g Margarine
100g Icing Sugar (sieve)
7 Eggs
1/2 tsp Vanilla Essence
1 Fresh Lime (extract the juice)
200ml Fresh Milk or Carnation Milk (I like to use fresh milk)

• Preheat Oven to 180 degree.
• Put butter, margarine and icing sugar in mixer bowl and beat it for 5 minutes in normal speed (speed 1 to 2 for Kenwood Mixer).
• Add in 1 egg and vanilla essence and beat at high speed for 2 minutes and then reduce to slow speed and add in sieved flours bit by bit into the bowl to mix.  Turn to high speed and beat 1 minute after adding all the flours.
• Remove dough and rest it for 10 minutes (cover the dough to prevent dryness).
• If your tart mould is new, you got to grease it with cooking oil.  If not, then can skip this step.
• After resting the dough, remove and roll it into long roll and divide dough into smaller ball of about 25g each.
• Roll dough into ball and press it inside the mould and leave edge a bit higher then mould and prick lightly on the tart base with a fork (do not prick through the dough or else tart will stick to the mould when baked)

• Bake the tarts in 180 degree for 8 minutes (Half bake the tart base first) then remove from oven to cool.
• Crack 6 eggs in a bowl and mix it with hand mixer lightly and add in the cooled syrup water and the fresh milk and mix well. (Turn the oven temperature to 170 degree now)
• Sieve the egg mixture twice and add in the lime juice and mix well lightly.  (Optional to add a drop of "Egg Yolk Yellow" colouring if you want a brighter yellow colouring.
• Pour egg mixture into cooled tart base to 90% filled and place it into oven and bake at 170 degree for 12 to 15 minutes (depending on your type of oven, best to see the egg texture to determine if tart is fully baked.  Do not over bake).  Got to make sure when place tart into oven, do it lightly, don't let the egg mixture flow out from the tart or else it will cost the tart to stick to the mould.

• If your oven is small and can't bake all tarts at one time, put the egg mixture in fridge before using.

• Remove tarts from oven and cool it for 5 minutes and try to remove tart from mould to paper holder (beware mould still hot!).  Serve it warm is the best!!